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Crank & Boom is a local small batch artisan ice cream maker in Lexington, Kentucky.
Using local Kentucky ingredients, they create the most flavorful and unique ice creams and sorbets.
01. Crank & Boom’s
bourbon and honey
ice cream. Local bourbon
and local honey!
02. Blackberry juice
frames a beautiful
two scoop cone of
Crank & Boom’s Master Ice Cream Crafter, Toa Green was the first person in her family born in the United States. The daughter of Thai immigrants, Toa was born in Lexington and grew up in Frankfort, helping out in her family’s restaurant. After college and some international travel, she returned home to Lexington and opened the family-run Thai Orchid Café with her parents. Seven years in and Thai Orchid Café has become known for its amazing hospitality and creative takes on traditional Thai favorites.
It was that lifetime of cooking and Toa’s penchant for experimenting that made her want to replicate the coconut ice cream sold by street vendors in Thailand. She started making batches of ice cream in a two-quart Cuisinart and selling them at the restaurant as a cool dessert option. Once she perfected the coconut ice cream recipe, she moved on to other flavors, finding inspiration in the bounty of the Bluegrass and her experiences traveling and eating around the world.
A year later, she graduated from the two-quart ice cream maker and Crank & Boom was born. For Toa, ice cream has become the perfect medium for her creativity and starting Crank & Boom has allowed her to offer customers the same tradition of friendliness and hospitality with her desserts that Thai Orchid Café serves up with every meal.
The ingredients for the ice cream are simple – milk, cream, sugar, vanilla, maybe a magical new flavor combination. And, the ingredients for Crank & Boom are family-tested and just as simple – a strong work ethic, a dedication to a sustainable environment, support of the local food economy and a commitment to excellent service and hospitality. That’s how you make delicious, local, handcrafted ice cream. What could be better?